Serving Size
1 cup
Servings
6
Prep Time
10 min
Cook Time
35 min
Nutrition Information
| Calories | 183 |
| Fat | 3.5 g |
| Saturated fat | 0.4 g |
| Polyunsaturated fat | 0.5 g |
| Monounsaturated fat | 1.8 g |
| Cholesterol | 0 mg |
| Sodium | 250 mg |
| Carbs | 37 g |
| Protein | 8 g |
| Fiber | 9 g |
Health Benefit
Ingredients
1 tablespoon
1 15-ounce can
3 cups
1/2 teaspoon
2 cups
2 cups
3/4 cup
White pepper,
Directions
- In a stockpot, heat oil on medium-low. Soften onion and garlic for 3 minutes. Add beans, carrots, and corn, and cook for 2 minutes.
- Add bay leaves, paprika, stock, and water. Increase heat and bring to boil. Reduce heat, cover, and simmer for 20 minutes. Discard bay leaves.
- In a bowl, pour a ladleful of broth over yogurt and stir well (this prevents yogurt from curdling). Return yogurt-broth mixture to soup. Stir, add white pepper (if using), and serve with whole grain bread, if desired.
- Handy Hint: If using fresh corn, toss the cobs in soup before boiling to add flavor and thicken broth. For even more flavor, add a thick cut of ham or ham hock to soup.
Jackie Gentilesco
